Like you, when I first started making jelly, I had one whole season's worth of grapes not jell. Totally, happened just like you. Instead of calling it a failure, I called it grape syrup. I know - a stretch. But, it tasted great on French toast, pancakes, ice cream and muffins. One thing about DG, we can get plenty of support, instruction and laughs about the "year such and such happened."
Hi Diane, we used ours as a topping too. That's so true about DG support, help and laughs :)))
This year we froze our grapes because we were having company the weekend we harvested them. We may process some today. My husband bought liquid pectin by mistake, so we're going to try using it. This means deviating from my posted tried and true recipe...eeegads...wish us luck! It could be another failure...I mean syrup 'success'